How to make idiyappam with ragi flour? Recipe for idiyappam made with roasted ragi flour. Finger millet flour idiyappam recipe.
- 1 Cup Plain Ragi Flour (Do not pack the flour while measuring, Use scoop and sweep method)
- 1.5 Cups Water
- ½ Teaspoon Salt
- Take a pan and add in a cup of ragi flour to the pan. Roast the ragi flour on medium flame until the flour is very hot and aromatic. It will take about 5-6 minutes on medium flame. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.
- Take a pressure cooker and add in 1.5 cups of water and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually with a spoon.
- Immediately add in the roasted ragi flour and mix well to combine. There will be little bits of ragi flour that may not look wet. Thats OK. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
- After 15 minutes, open the cooker and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
- Press the dough when the dough is still hot. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
- Serve it with sweet coconut milk and stew.
If you are making idiyappam in large quantity, make the dough in batches as it becomes difficult to press as the dough cools down. The idiyappam has to be pressed when the dough is still hot. That’s the key to this recipe.
- Category: Breakfast
- Cuisine: South Indian